
Class. ;_^_:_: 

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THREE AIEALSA&AT SERIES 



SALADS 

FOR 

BREAKFAST, 
DINNER, SUPPER 



BESSIE R. MURPHY 



THREE-MEALS-A-DAY SERIES 
I 



SALADS AND 
SALAD DRESSINGS 



Compiled and Edited By 

BESSIE R. MURPHY 

Southern Food Expert and Lecturer 



RAND McNALLY AND COMPANY 
CHICAGO NEW YORK 



.Mi 



Copyright, IQ20, by 
Rand McNally & Company 




j20 
©CI.A5GG759 



A-20 



Dedicated to 

SOMEBODY SOMEWHERE 

To be used by 

EVERYBODY EVERYWHERE 



Oh, herbaceous treat! 
'Twould tempt the dying anchorite to 

eat; 
Back to the world he'd turn his fleeting 

soul, 
And plunge his fingers in the salad 

bowl; 
Serenely full the epicure would say t 
"Fate cannot harm me, — 7 have dined 

to-day.' 9 
— Sydney Smith "A Receipt for a Salad" 



THE INTRODUCTION 

This little series of books is a collection of tested and 
economical recipes for everyday foods that are obtainable 
everywhere and, with the exception of salads, are suitable for 
any of the three meals of the day. The recipes are written 
in plain, everyday terms. They are not all original — the 
authors of many of them are unknown. They form just a 
little series of everyday books for everybody from every- 
where. 

The war has given every homemaker an opportunity to 
realize the difference between the use and the abuse of foods. 
For years we have wasted much of the bountiful supply of 
food produced by our country. Let us then not go back- 
ward, but let us go forward, bending every energy to make 
lasting the benefit in health and economy gained from a 
diet that not only eliminates extravagance and waste in 
buying and serving, but also affords greater variety. 

A WORD ABOUT OIL FOR SALADS 

Since the beginning of the war the price of olive oil has 
tripled, and the housekeeper finds it far too expensive to 
use generally for salad dressings. However, there are sub- 
stitutes now on the market that are very satisfactory, and 
certainly far superior to the poorer grades of olive oil. 

Of these substitutes the best are made from cottonseed 
and from corn. Among those which have proved palatable 
are the Oriole, a cottonseed oil, and the Mazola, Wesson, 
and Douglas brands, corn oils. 



2 THREE-MEALS-A-DAY SERIES 

Water cress belongs to the mustard family, and grows 
wild along the banks of small streams. 

Celery is a native of Europe. 

The chive is a hardy plant which grows wild in Europe. 

The cucumber was introduced into England in the 
seventeenth century. It has been known for thousands of 
years, and is mentioned in the Old Testament. 

Endive belongs to the dandelion family, is a native of 
China and Japan, and was introduced into Europe in the 
sixteenth century. 

Preparation of salads. In buying lettuce, select round, 
close heads. The curly variety is tougher than the uncurled. 
Much dirt gets into lettuce, owing to its growing so near the 
ground, and great care should be taken in preparing it for 
the table. Separate the leaves and wash them through 
several waters, discarding all wilted outer leaves. Leave 
the lettuce in cold water until it is crisp, then drain it in a 
wire basket, and place it on or near ice until it is ready to 
serve. 

Careful attention should be paid to the washing of water 
cress, as non-edibles are often gathered with it. If a little 
salt is added to the washing water, the many little insects 
clinging to the cress may be removed easily. 

All green salads should be chilled before they are served. 
Leaves that are too large should be broken, never cut. The 
dressing for a green salad should never be added until just 
before the salad is served, as it softens the leaves and spoils 
both the appearance and the taste of the salad. 

Fruits for salads should be washed, freed of skin and seeds, 
and kept in a cool place. Vegetables for salads should be 
diced or cut into small pieces of uniform shape. Meats for 
salads should be freed from gristle and skin and cut into 



SALADS AND SALAD DRESSINGS 3 

small cubes. Fish should be boned and flaked. Nuts 
should be cut, not chopped. 

What to serve with salads. Salads made from vegetables 
should always be accompanied by crackers or bread in some 
form. If plain crackers are used, they should be warmed 
just before they are served. Cheese straws or cream-cheese 
sandwiches are excellent with salads. 

Cheese Straws 
Cheese Pastry dough 

Roll left-over pastry dough thin, and sprinkle it with 
grated cheese. Fold, and repeat process several times. 
Sprinkle cheese on top, cut into strips, and bake in a mod- 
erate oven. 

Cream-Cheese Sandwiches 
Cut Boston brown bread very thin, and spread slices with 
cream cheese, thinned if necessary with a little cream. This 
may be served with an apple salad. 

How to serve salads. A salad may be served on individual 
plates, may be served in a bowl, or may be molded and 
served on a platter. 



SALAD DRESSINGS 

UNCOOKED DRESSINGS 

An old Spanish proverb says that to make a good salad 
four people are needed: "A counselor for salt, a miser for 
vinegar, a spendthrift for oil, and a madman to stir it up." 

Skill, deftness, and judgment are required in making a 
good salad dressing, which must not be oily or acid, but well 
blended, appetizing in taste, and attractive in appearance. 
When salads are dressed at the table, mix the oil with the 
seasoning, pour it over the salad material, and toss until 
every part is well coated. Then add lemon juice or vinegar 
and toss again. If the vinegar or lemon is poured on first, 
the oil will not cling. 

French Dressing 
The general rule for French dressing calls for twice as 
much oil as vinegar. 

4 tablespoons olive oil y£ teaspoon salt 

2 tablespoons vinegar % teaspoon pepper 

Put salt and pepper in bowl, add a little oil and stir well, 
then gradually pour in the remainder of the oil, stirring all 
the while. Add the vinegar little by little, beating briskly. 
If this dressing is allowed to stand, it should be stirred again 
before being added to the salad. 

Club Dressing 
To yi cup French dressing add X CU P chili sauce, i tea- 
spoon Worcestershire sauce, and i teaspoon onion juice. 



SALADS AND SALAD DRESSINGS 5 

Olive Dressing 
To K cup French dressing add yi grated onion and 5 ripe 
olives finely cut. 

Roquefort Cheese Dressing 
Make a French dressing by the recipe given on page 4. 
Break yi pound of Roquefort cheese into coarse crumbs, and 
stir it into the dressing. 

Cheese Dressing 
To X cup French dressing add enough cream cheese to 
make a dressing the consistency of soft mayonnaise. 

Frisco French Dressing 
% teaspoon mustard % tablespoon sugar 

1 egg % teaspoon salt 

1 cup olive oil yZ. teaspoon Lea and 

\% cups vinegar Perrin's sauce 

$i tablespoon paprika 

Beat mustard and egg well, and add a few drops of oil, 
a little vinegar, and the paprika and sugar. Continue to 
beat, while adding the remainder of the olive oil a little at 
a time. When a thick paste has been formed, thin it with 
vinegar, and add the salt and the Lea and Perrin's sauce. 

Parisian French Dressing 

% cup olive oil 1 tablespoon chopped 

i]/2 tablespoons vinegar parsley 

yi teaspoon powdered - I small kind 

2 red peppers ) - 
sugar r *^ < found mpep- 

yi tablespoon finely ** p pp f per sauce 

chopped onion ]4 teaspoon salt 

Mix the ingredients in the order given. Let the dressing 
stand 1 hour, then stir it well for 5 minutes. 



6 THREE-MEALS-A-DAY SERIES 

Chiffonade Dressing 

yi cup oil i tablespoon chopped red 

2 tablespoons vinegar pepper 

i tablespoon tarragon i tablespoon chopped chives 

vinegar (may be omitted) 

i tablespoon chopped i teaspoon salt 

green pepper % teaspoon paprika 
Y% teaspoon pepper 

Combine the ingredients in the order given, and mix 
thoroughly. 

Dixie Dressing 

Yolks of 2 hard-boiled eggs % teaspoon mustard 
2 tablespoons oil % teaspoon salt 

2 tablespoons vinegar White of i egg 

% tablespoon sugar Pepper 

Force the yolks of the eggs through a sieve, and work 
them until they are smooth. Add sugar, mustard, salt, and 
pepper, and when these are blended, add gradually the oil 
and vinegar, beating the mixture until the ingredients are 
thoroughly blended. Fold in slowly the stiffly beaten 
white of egg. 

Mayonnaise Dressing 

i teaspoon salt i cup oil 

Pepper i tablespoon vinegar or 

Yolk of i egg lemon juice 

yi teaspoon mustard 

Mix the yolk of egg and dry ingredients thoroughly in 
a bowl. Beat in the oil drop by drop, and when mixture 
begins to thicken, add a little vinegar or lemon juice. Add 
oil and vinegar alternately until all has been used. 



SALADS AND SALAD DRESSINGS 7 

Thousand Island Dressing 
Make a mayonnaise as above, beating it until it is very 
stiff. Add slowly yi cup chili sauce. Chop two small 
onions, 3 hard-boiled eggs, 2 pimentos, and ]/i green pepper. 
Add pepper and salt to taste, and mix all with mayonnaise. 
If carefully covered and kept in a cool place, this dressing 
will remain good for a long time. 

Russian Dressing 
To 1 cup stiff mayonnaise add slowly an equal quantity 
of chili sauce, beating the mixture thoroughly. This dress- 
ing must be served at once. 

Chowchow Dressing 
Into 1 cup mayonnaise stir a large dill pickle cut into small 
pieces. In the mayonnaise, double the quantity of mustard. 

Tango Dressing 
K cup mayonnaise % teaspoon mustard 

yi cup olive oil yi teaspoon paprika 

1 teaspoon vinegar yi cup chili sauce 

% teaspoon salt Pimentos cut in shreds 

Mix all the ingredients except the mayonnaise and pimen- 
tos until they are well blended, then beat the mixture, a 
teaspoonful at a time, into the mayonnaise. Pour the 
dressing over the salad, then sprinkle the whole with 
pimentos. See Tango salad, page 21. 

Frozen Mayonnaise Dressing 
Yolks of 2 eggs yi teaspoon pepper 

2)4 teaspoons salt 2 tablespoons lemon juice 

i cup olive oil 1 cup grated ripe tomato 

Drop the yolks of the eggs into a bowl, and add lemon 



8 THREE-MEALS-A-DAY SERIES 

juice, pepper, and one-half the salt, mixing thoroughly. 
Add slowly a half -cup of oil. Now add the remainder of the 
salt and oil, mixing well. Add the grated tomato. Place 
mixture in an ice-cream freezer, pack, and allow dressing to 
remain until it hardens. Serve over crisp lettuce leaves. 

Potato Mayonnaise Dressing 
i small baked Irish i teaspoon powdered sugar 

potato 2 tablespoons vinegar 

i teaspoon mustard tyi cup olive oil 
i teaspoon salt 

Remove and mash potato pulp. Add mustard, sugar, salt, 
and i tablespoon vinegar, rubbing mixture through a sieve. 
Add gradually oil and remaining vinegar, beating constantly. 



SALADS AND SALAD DRESSINGS 9 

COOKED SALAD DRESSINGS 
Boston Dressing 
% teaspoon salt Yolks of 2 eggs 

1 teaspoon mustard i>£ tablespoons melted 

\]/2 tablespoons sugar butter 

\]/2 tablespoons flour % cup milk 

Pepper % cup vinegar 

Mix the dry ingredients, and add well-beaten yolks of 
eggs, butter, milk, and vinegar very slowly. Cook over 
boiling water until mixture thickens. Cool. 

Economical Cooked Dressing 
1 cup milk 3 teaspoons sugar 

1 egg 1 teaspoon dry mustard 

1 tablespoon flour }4 cup vinegar 

1 teaspoon salt ^4 cup oil 

Pepper 

Moisten the flour with cold water and add the milk, 
which has been heated. Stir in the sugar, mustard, pepper, 
and well-beaten egg. Cook until mixture thickens, then 
gradually add the vinegar. Remove dressing from fire, 
and when it is cool, add the oil slowly, beating well. 

Geneo Dressing 
1 egg }4 teaspoon pepper 

1 teaspoon mustard 1 tablespoon butter or 

1 tablespoon corn- salad oil 

starch or flour yZ cup vinegar 

yZ teaspoon salt 1 cup sweet milk 

Beat the egg } and add the mustard, cornstarch, salt, and 
pepper. Heat the milk and pour it over the foregoing mix- 
ture, cook until thick, remove from fire, and add butter and 
vinegar. Beat until mixture is well blended. 



SALADS 

VEGETABLE SALADS 

Lettuce Salad 

Lettuce may be served as salad in various combinations. 

Cut red or green sweet peppers into thin pieces and 
sprinkle them over the lettuce leaves. Make small balls of 
cream cheese and use them on the lettuce leaves. Chop a 
hard-boiled egg and a boiled beet together and scatter them 
over lettuce leaves. Slice red and white onions and arrange 
them on leaves. Tiny white onions make an excellent 
addition to lettuce salad. 

If heads of lettuce are quartered or halved, they will hold 
the dressing better than if the leaves are separated. 

Lettuce Beet Salad 

Arrange crisp green lettuce leaves on a dish, and in the 
center of each leaf place one beet (fresh boiled or canned). 
Around the beet put mayonnaise. 

Asparagus Salad 

Cut rings from red peppers one-third inch wide, and place 
three stalks of asparagus in each ring. Arrange them on 
lettuce leaves and serve with French dressing. 

Tomato Salad 

Peel large, firm tomatoes and scoop out the contents. 
Mix shredded cabbage and celery hashed very fine with 

10 



SALADS AND SALAD DRESSINGS II 

mayonnaise dressing, a little salt, and paprika, and fill 
tomatoes with the mixture. Chill thoroughly, and garnish 
with a little mayonnaise on top of the tomato, if desired. 

Combination Salad 
i cup cold diced potatoes >£ cup vinegar diluted 
i cup cold diced carrots with 2 tablespoons water 

1 cup cold canned peas 

Mix the potatoes, carrots, and peas, and pour over them 
the diluted vinegar. Let the mixture stand for 1 hour, 
stirring it occasionally. Arrange salad on lettuce leaves and 
serve with French dressing. 

Salad in Pepper Cups 
Make a salad of equal parts of apple and celery mixed 
with plain mayonnaise. Cut the tops from sweet green 
peppers, and remove the seams and seeds. Fill the peppers 
with the celery and apple salad, and garnish the top with 
bits of red pepper if desired. 

Beet Salad 
Slice cold boiled beets and cut into thin strips. Line 
a bowl with white crisp lettuce, heap the beets in the center, 
and pour over them mayonnaise dressing just before serving. 

Water Cress and Cucumber Salad 
Prepare water cress and add one cucumber pared, chilled, 
and cut in small dice. Serve with French dressing. 

Celery and Cabbage Salad 
Select small, solid white cabbage and remove outside 
leaves, cutting off stalk close to leaves. Cut out center and 



12 THREE-MEALS-A-DAY SERIES 

shred it finely. Let it stand i hour in cold or ice water. 
Drain well. Mix the shredded cabbage with equal parts 
of chopped celery. Moisten the mixture with mayonnaise 
dressing and refill cabbage. Garnish the salad with celery 
tips. 

Slaw 

i small head of cabbage i teaspoon mustard 

Yolks of 2 eggs yi teaspoon salt 

yi cup white sugar ]4 cup vinegar 

For the dressing mix the yolks of eggs with the dry ingre- 
dients in the order named. Add the vinegar, and cook the 
mixture in a double boiler until it begins to thicken. Then 
pour it over the finely chopped cabbage. 

Irish Potato Salad 

12 medium-size potatoes Oil 

4 hard-boiled eggs Vinegar 

i onion (large) i teaspoon salt 

i teaspoon mustard y$ teaspoon pepper 

Tabasco sauce 
Mash the yolks of eggs with i level teaspoon of dry 
mustard. Smooth out all lumps, and add enough olive 
or salad oil to make a thick paste. Thin it down to the 
consistency of cream with vinegar, and add the salt, black 
or white pepper, and a dash or two of tabasco sauce. Chop 
the white of 2 eggs very fine. Peel and chop onion very fine. 
Add the chopped egg and onion to the dressing, and mix 
all thoroughly, adding the dressing to the potatoes, which 
should be sliced about J4 i nc h thick. Garnish with sliced 
whites of hard-boiled eggs and parsley. 
This recipe will serve 8 or 10 persons. 



SALADS AND SALAD DRESSINGS 13 

MEAT AND FISH SALADS 

Almost any cold meat or fish makes a good luncheon salad. 
The following general rules apply to all. 

The meat or fish is always cut (never chopped) into small 
pieces. The dressing is usually mayonnaise or one of the 
boiled dressings, and is always served on lettuce or fine cab- 
bage leaves. 

Fish Salad 

2 cups cooked fish % cup French dressing 

1 cup celery 1 cup mayonnaise dressing 

Marinate fish in French dressing. When it is ready to 
serve, drain it, mix with chopped celery, and add mayon- 
naise dressing. Serve on lettuce leaves. 

Tuna Fish Salad 
1 can tuna fish 6 stuffed olives 

% cup chopped celery 1 tomato 

1 head lettuce 
Flake the fish, and cut the tomato into small pieces. Mix 
these two ingredients, place salad on lettuce leaves, and 
serve with mayonnaise. 

Oyster Salad 

1 quart oysters 3 tablespoons vinegar 

1 pint celery 1 tablespoon oil 

Yi cup mayonnaise 1 tablespoon salt 

dressing 1 tablespoon lemon juice 

1 tablespoon pepper 

Let the oysters come to a boil in their own liquor. Skim 
well and drain oysters, and season them with oil, salt, pepper, 



14 THREE-MEALS-A-DAY SERIES 

vinegar, and lemon juice. Cool them in the ice chest for 
2 hours. When ready to serve salad, add the chopped celery 
and one-half of the mayonnaise to the oysters. Arrange 
salad in the dish, pour over it the remaining dressing, and 
garnish with white celery leaves. 

Tongue Salad 
Boil until it is tender one large tongue in water to which 
has been added yi cup vinegar. Peel tongue, remove all 
fat and gristle, put meat through meat-grinder, and when 
it is cold serve it with the following dressing. 

DRESSING 

3 eggs i tablespoon flour 

i teaspoon salt i cup sweet milk 

i teaspoon sugar i cup chopped pecans 

Dash of red pepper % cup chopped apples 
i tablespoon butter i cup finely chopped celery 
Mix the yolks of the eggs, well beaten, with the salt, 
sugar, red pepper, the butter blended with the flour, and 
the milk, and cook mixture in a double boiler, stirring until 
it is the consistency of cream. Remove it from the fire, 
and when mixture is cold, add the beaten whites of eggs, 
the pecans, apples, and celery. 

Chicken Salad 
From cold roasted or boiled chicken remove the skin, 
fat, and bones. Place the meat on a board and cut it into 
dice. To 2 quarts of diced chicken add the following 
seasonings : 4 tablespoons vinegar, 2 tablespoons oil, 1 tea- 
spoon salt, and ]4 teaspoon pepper. Set the chicken away 
in a cool place for 2 or 3 hours. Scrape and wash enough 



SALADS AND SALAD DRESSINGS 15 

of tender white celery to make 1 quart. Cut this with a 
sharp knife or scissors into pieces about yi inch thick. 
Place them on ice until serving time. 

Make a mayonnaise dressing, mix the chicken and celery 
together, and add half of the dressing. Arrange salad in a 
bowl and pour over it the remaining dressing. Garnish 
with white celery leaves. 

Note. If, when the chicken is cooked, it is allowed to cool 
in the water in which it is boiled, it will be juicier and more tender 
than if taken from the water as soon as done. 



1 6 THREE-MEALS-A-DAY SERIES 

MOLDED AND JELLIED SALADS 

Chicken Salad in Jelly 

2 teaspoons gelatin Juice of i lemon 

yi cup cold water i can boned chicken 

y* cup vinegar i cup chopped green 

i pint boiling water peppers 

i teaspoon salt 2 pimentos cut fine 

1 cup chopped pecans 2 cups diced celery- 

Let gelatin soak 5 minutes in the cold water, then add 
the vinegar, lemon juice, boiling water, and salt. Strain, 
and let mixture begin to set. When it is half jellied, add 
the chicken, chopped fine, the peppers, pimentos, celery, 
and nuts, mixing all thoroughly in the gelatin. Pour mix- 
ture into molds, and when they are set, serve salad on lettuce 
leaves with mayonnaise. 

Tomato Jelly Salad 

1 envelope granulated 1 stalk celery 

gelatin 2 cloves 

yi cup cold water 2 tablespoons vinegar 

3^ cups canned tomatoes Salt and pepper 
yi onion 

Soak gelatin in cold water 5 minutes. Mix the remaining 
ingredients, except the vinegar, bring them to the boiling 
point, and let them boil 10 minutes. Add vinegar and 
soaked gelatin, and when gelatin has thoroughly dissolved, 
strain the mixture. Dip molds in cold water before pouring 
in the mixture. Remove the salad from the molds when it 
is cold, and serve it on crisp lettuce leaves with mayonnaise 
dressing. 



SALADS AND SALAD DRESSINGS 17 

Tomato Jelly with Cheese 

Use the recipe for tomato jelly, strain it into cups, and 
chill. Run a knife around inside of cups so that when the 
molds are taken out the shapes may have a rough surface 
suggesting fresh tomatoes. Remove molds from cups, cut 
them in halves crosswise, and put them between slices of 
the following cheese mixture. Arrange salad on lettuce 
leaves. Fresh tomatoes may be used in place of tomato 
jelly. 

CHEESE MIXTURE 

i teaspoon granulated 2 drops tabasco sauce 

gelatin Pepper 

1 small cream cheese Paprika 

1 tablespoon heavy cream 1 teaspoon cold water 
% teaspoon salt 1 teaspoon boiling water 

Ys teaspoon Worcestershire sauce 

Mash cheese, and add cream, salt, Worcestershire sauce, 
tabasco sauce, pepper, and paprika. Then add gelatin 
soaked in cold water and dissolved in boiling water. Mold, 
chill, and cut the mixture in slices. Pimento cheese as 
purchased in the market may be used as a substitute for 
the above filling. 

Frozen Tomato Salad 

1 quart strained tomatoes % box gelatin 

1 tablespoon sugar Salt and pepper 

Mash and strain the tomatoes, add the sugar, and salt 
and pepper to taste. Dissolve the gelatin in a little cold 
water, and add it to the tomato mixture. Freeze, and 
serve with mayonnaise on lettuce leaves. 



1 8 THREE-MEALS-A-DAY SERIES 

Jellied Beet Salad 

i tablespoon gelatin yi teaspoon salt 

2 tablespoons cold water yi teaspoon paprika 
]4 cup boiling water i tablespoon sugar 

2 tablespoons vinegar ^ cup diced cooked beets 
Soften gelatin in cold water, add boiling water, seasoning, 
and beets. Pour mixture into molds to set. Remove salad 
from molds, and serve on lettuce leaves with mayonnaise. 

Spanish Molded Salad 
i package lemon gelatin i cup finely chopped 

i pint boiling water celery 

i tablespoon vinegar ]/£ cup chopped pickle 

i cup finely shredded V^ small can pimentos 

cabbage Salt to taste 

Dissolve the gelatin in the water and vinegar. Mix all 
the other ingredients, and when the gelatin has cooled and 
begun to set, add the vegetable mixture, pour into molds 
or cups, and set in a cool place until the mixture is hard. 
Remove from molds, and serve on lettuce leaves with 
mayonnaise. 

Jellied Potato Salad 
i quart cold boiled potatoes i pint boiling water 
i package gelatin Salt and pepper 

Cut the potatoes into cubes, and season them to taste 
with salt and pepper. Coat molds or cups lightly with the 
gelatin, which has been dissolved in the boiling water. Put 
into the coated molds the potatoes, garnish with slices of 
pimentos, and pour over them enough of the gelatin to fill 
the molds. When salad is firm, turn it out on lettuce leaves, 
and serve with dressing. 



SALADS AND SALAD DRESSINGS 



19 



Tuna Fish Salad 



y£ envelope granu- 
lated gelatin 

yi cup cold water 

1 cup tuna fish 

yti cup chopped celery 

% cup green pepper 
(chopped fine) 



24 cup boiled salad dressing 
2 tablespoons chopped olives 
% teaspoon salt 
% teaspoon paprika 
2 teaspoons vinegar 
Pepper 



Soak the gelatin in cold water 5 minutes, and add it to 
the hot boiled salad dressing. Cool dressing, and add tuna 
fish, separated into flakes, celery, pepper, olives, salt, 
paprika, and vinegar. Pour the mixture into molds first 
dipped in cold water, and allow it to remain in the molds 
until hard. Remove the salad from the molds, and serve 
it on crisp lettuce leaves garnished with strips of green 
peppers or pimentos. 



Salmon Mold 



Pepper 



i}4 tablespoons 
melted butter 
y± cup milk 
2 tablespoons vinegar 
1 can salmon 



1 envelope granulated 
gelatin 

2 tablespoons water 
Yolks of 2 eggs 
2 teaspoons salt 
1 teaspoon mustard 

Soak gelatin in cold water 5 minutes. Mix yolks of 
eggs, slightly beaten, with salt, mustard, and pepper, then 
add butter, milk, and vinegar. Cook mixture in double 
boiler until thick, stirring constantly. Add soaked gelatin, 
and salmon separated into flakes. Pour the mixture into 
molds, chill until hard, and serve the molds on crisp lettuce 
leaves. 



20 THREE-MEALS-A-DAY SERIES 

Grapefruit Salad 
2 grapefruit i package lemon gelatin 

2 tablespoons sugar K pint boiling water 

Cut the grapefruit in halves, and remove pulp, separating 
membrane from pulp over a strainer and leaving the pulp 
in large pieces. Sprinkle fruit with sugar and let it drain 
thoroughly. Dissolve the gelatin in the water. When it 
is cool, add the grapefruit juice, to which enough water 
has been added to make yi pint. Turn the liquid into a 
shallow pan, allow it to harden, and cut it into cubes. Serve 
the cubes and the pieces of grapefruit together either in 
scalloped halves of the grapefruit rind or on lettuce leaves 
with French or mayonnaise dressing. 

Beauty Salad 
i package raspberry gelatin 3 bananas 

1 pint boiling water Lemon juice 

yi cup nut meats 
Dissolve the gelatin in the boiling water, and fill indi- 
vidual molds or cups one-fourth full. Chop the bananas, 
sprinkle them with a little lemon juice, and add the nuts 
coarsely chopped. Put a layer of the mixture in the molds, 
and pour over it the remainder of the gelatin. When salad 
is molded, remove it from molds, and arrange it on lettuce 
leaf with slices of banana as a garnish. Serve with any of 
the dressings. 



SALADS AND SALAD DRESSINGS 21 

/ Jf 

V FRUIT SALADS 

Tango Salad 
Cut ripe or canned pears in halves, set a ball of cream 
cheese or other cheese in the cavity in the center of each 
half, and serve on lettuce leaves with Tango salad dressing 
(page 7). 

Waldorf Salad 

2 cups hard tart apples (chopped) 1 cup finely cut celery 
1 cup chopped English walnuts 

Mix these ingredients with French or mayonnaise dressing. 

Combination Fruit Salad 

1 grapefruit 1 banana 

2 oranges % cup sugar 

Pare the oranges and grapefruit and remove the pulp in 
sections. Slice the bananas. Mix the fruit with the sugar, 
and allow it to stand 30 minutes. Arrange salad on lettuce 
leaves, and serve with mayonnaise dressing. 

Banana Salad 

Slice bananas through the center lengthwise. Spread 
the slices out on lettuce leaves, and sprinkle them with nuts 
or peanuts. Serve with dressing. 

Orange and Peanut Salad 
1 banana 2 oranges 

yi cup peanuts 

Remove skin from bananas and cut them in quarters or 
eighths. Roll them in the finely chopped peanuts. Pare 
oranges and cut them in slices crosswise. Arrange the two 
fruits on lettuce leaves, and serve with French dressing. 



22 THREE-MEALS-A-DAY SERIES 

Date and Nut Salad 

2 cups dates 2 cups celery 

yi cup nuts 

Stone the dates and cut them in small pieces. Chop 
celery and nuts. Mix all the ingredients with mayonnaise, 
and serve on lettuce leaves. 

Pear and Celery Salad 
Cut halves of pears in three pieces, allowing one-half 
pear for each serving. Arrange the fruit on lettuce leaves, 
sprinkle chopped celery and dressing over it, and garnish 
with pimentos. 

Pineapple and Celery Salad 
1 small can sliced pineapple Celery 

Drain pineapple. Arrange one slice on a crisp lettuce 
leaf for each serving. Have celery crisp and cut in thin, 
matchlike pieces. Toss these in mayonnaise, and heap 
them on the pineapple. This salad may be varied by mix- 
ing equal parts of sliced pineapple, bananas, and celery. 



SALADS AND SALAD DRESSINGS 23 

MISCELLANEOUS SALADS 
Daisy Salad 
This is simply hard-boiled egg salad served in a novel and 
attractive form. Boil one egg for each person to be served. 
When eggs are cold, halve them carefully and remove the 
yolks. Crumble the yolks and mix them with an equal 
quantity of mayonnaise. Arrange lettuce leaves on indi- 
vidual plates, and place in the center of each a round spoon- 
ful of the yolks. Surround this with a circle of the whites 
of the egg cut into slender strips to imitate the petals of 
daisies. 

Pimento and Olive Salad 

1 can pimentos )/* tablespoon grated onion 

]4, cup diced celery ^4 cup chopped olives 

Drain and rinse pimentos, dry them, and cut them into 
small pieces. Add the celery, olives, and grated onion. 
Mix well, and serve on crisp lettuce leaves with mayonnaise 
dressing. 

Cottage-Cheese Salad 

Mash cottage cheese until it is smooth, adding a little 
milk to moisten it. Chop onion, parsley, and pimentos very 
fine, mix them with the cheese, add salad dressing, and 
serve on lettuce leaves. 

Macaroni Salad 

Boil the contents of a package of macaroni in salted water 
until it is tender; then rinse it with cold water and drain. 
Cut macaroni into short lengths, and arrange it on lettuce 
leaves, garnish with parsley, and serve with boiled dressing. 

To make this salad more attractive, place the pieces of 
cooked macaroni in a jar of vinegar in which boiled beets 
have been pickled, and let them remain until colored a 
pretty pink. 



24 THREE-MEALS-A-DAY SERIES 

Shamrock Salad 
K cup cottage or cream cheese i green pepper 
Dash of paprika Pepper and salt 

Mash the cottage cheese well, and season it with paprika, 
pepper, and salt to taste. Press the mixture very firmly 
into the green pepper, from which all seeds and white mem- 
brane have been removed. Cool for i hour. Slice cross- 
wise in quarter-inch slices, and serve on crisp lettuce leaves 
with French or mayonnaise dressing. 



HOME ECONOMICS SERIES 

LESSONS IN COOKERY 

B\) Frances Elizabeth Stewart, Instructor in Home Economics, 
Robert Lindblom Technical High School, Chicago 

This series, a two-year course for high schools, is a definite force 
for self-help. Based upon economic values, and treating foods and 
their preparation for the child, adult, and invalid in relation to health, 
these four books not only make for better and more profitable service 
in the home, but they lay the foundation for a radical improvement 
in health for those who come under its influence. 

Food Economy. Book One consists of lessons in cooking care- 
fully planned to lower the cost of living and to attain the greatest values 
in food. Naturally "the balanced ration" and "complete dishes" 
are features of the book. Food Economy, treats preservation of 
foods by means of drying and canning, "left-overs," inexpensive meat 
cuts, stews, meat substitutes, bread, and wheat substitutes, and gives 
invaluable exercises and aids for the use of the future housewife. 
$1.25 

Diet for Adults. In Book Two the needs of the worker are the 
subject of study, and calorie values are the basis of the dishes treated. 
Suitable diets for both hard and light workers are carefully considered. 
Problems in calorie values, such as the 100-calorie portion scheme, give 
the pupil thinking work to do $1.25 

Diet for Children. Book Three deals with suitable food for 
babies and children. For the older infant there are broths, gruels, and 
fruit juices, and for children of four to eight years, such dishes as cereals, 
cream soups, simple fruit and milk desserts. The older child also has 
attention. Sections on lunch boxes, parties, and penny lunchrooms 
have point for teacher, parent, and pupil $1.25 

Diet for Invalids. Book Four gives an interesting insight into 
foods in their relation to disease. Here are bran breads and dried 
foods useful for elimination diseases, special diet for diabetes and 
fever patients, and for children wasting from malnutrition; here are 
foods valuable for iron, fats, and proteins. The book is one of worth, 
not only to the teacher and pupil, but to the nurse and mother. .$1.25 

These books are bound also in laboratory 
form ready for filing in notebooks 

Price, each $1.25 

RAND McNALLY & COMPANY 

CHICAGO NEW YORK 



THREE-MEALS-A-DAY-SERIES 

By Bessie R. Murphy, Food Expert and Lecturer 

The books of this little series for school and home use are something 
more than a collection of tested recipes for the preparation of foods 
we know. They represent, besides, a thrifty and thinking use of 
home-grown foods to the most appetizing, economical, and healthful 
ends. 

Rice : For Breakfast, Dinner, and Supper. 

In the inviting recipes of this little book, rice is shown not only in 
its possibilities as a cereal, soup, salad, dinner vegetable, bread, dessert, 
and invalid food, but in its value for nourishment and energy, and as 
an admirable balance for the diet. 

Peanuts: For Breakfast, Dinner, and Supper. 

Wholesome, healthful, and flavorous, the humble peanut is presented 
in its countless uses for the table — as breads, meat substitutes, dressing 
for poultry, salads, desserts, candies, butter, and relishes — food prepa- 
rations that whet the appetite, and at the same time bring before us 
the importance of the peanut as a food. 

Corn Meal : For Breakfast, Dinner, and Supper. 

In the breads, griddlecakes, tamales, corn-cheese sticks, croquettes 
of meat, and other good things, the young cook gets not only a sug- 
gestion of the Indian feast — "green corn and venison" — but instruction 
as to how to prepare and cook properly corn-meal dishes that tempt 
the appetite. 

Potatoes : For Breakfast, Dinner, and Supper. 

Anyone who uses this book will approach potatoes, whether Irish 
or sweet, with a new interest. It is surprising how many toothsome 
changes may be rung on the necessary tuber in the way of breads, 
as a vegetable in combination with others, as croquettes, salads, 
doughnuts, cakes, pies. 

Legumes : Dried Beans, Peas, and Lentils. 

Under Legumes, the student comes to know the unusual food value 
of beans, peas, and lentils, as compared with other vegetables and 
their cost, also that there are innumerable ways of preparing "the 
poor man's beef" in savory baked and stewed dishes, and soups. 

Bound in paper, price, each, $0.25 

RAND McNALLY & COMPANY 

CHICAGO NEW YORK 



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